Easy dessert of a spiced panna cotta on top of a lemony sweet potato puree topped with crispy sweet potato strings. Perfect for fall. I hope you'll make and enjoy it as much as I do.
2 cups + 3 tablespoons of half and half
1 cinnamon stick
4 whole cloves
6-8 all spice berries
1 tablespoon of real maple syrup
2 tablespoons of dark brown sugar
Pinch of salt
1 package of plain gelatin
(Sweet potato puree)
4 ounces sweet potato, chopped up in chucks
1 tablespoon of maple syrup
2 tablespoons of brown sugar
1/4 cup of milk
1 tablespoon of butter
Pinch of salt
2 teaspoons of lemon juice
(sweet potato strings)
half of a sweet potato cut using a turning slicer, mandolin or a very good knife and lots of patience.
Fine sea salt.
Step 1: Making the Panna Cotta
In a medium sized pot on low, slowly heat up 2 cups of half and half with the brown sugar, maple syrup and spices. You want to infuse the half and half with the spices and it'll take 15 to 20 minutes, so don't make it too hot or the half and half will scorch
While the spices and steeping, bloom the gelatin in 3 tablespoons of half and half and let sit until the half and half is ready.
When the spices have steeped, strain the mixture and pour it into the bloomed gelatin. Mix well.
Pour the mixture evenly into four ramekins greased lightly with vegetable oil, then put into the refrigerator for at least 4 hours so they can set properly.